Description
These delightful Lemon Rolls combine a soft, tender dough with a sweet and tangy lemon poppy seed filling, topped with a smooth lemon glaze. Perfect for breakfast or a refreshing dessert, these rolls offer a bright citrus flavor balanced by buttery richness and a delicate poppy seed crunch.
Ingredients
Scale
Dough
- 4 1/4 cups all-purpose flour
- 4 1/2 tsp instant dry yeast
- 1 Tbsp + 1 tsp poppy seeds
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 2 Tbsp lemon zest
Filling
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 Tbsp lemon zest
- 1/2 cup unsalted butter
Glaze
- 2 cups powdered sugar
- 1/4 cup fresh lemon juice
- 2 Tbsp melted butter
- Fresh lemon zest for topping
Instructions
- Preheat and Combine Dry Ingredients: Preheat your oven to 200°F to create a warm environment for rising. In a large bowl, combine the all-purpose flour, instant dry yeast, poppy seeds, and salt, mixing thoroughly to evenly distribute the yeast and seasonings.
- Warm Wet Ingredients and Mix: Gently warm the buttermilk, granulated sugar, and unsalted butter until the butter is melted and the mixture is warm to the touch but not hot. Stir this mixture into the dry ingredients until just combined.
- Add Eggs and Lemon Zest: Incorporate the eggs one at a time into the dough mixture, beating well after each addition to ensure they are fully integrated. Stir in the lemon zest to infuse the dough with bright citrus flavor.
- Add Flour Gradually and Rest Dough: Gradually add more flour as needed, kneading gently until the dough becomes tacky but not sticky. Cover the dough and allow it to rest for about 10-15 minutes to relax the gluten.
- Prepare Filling: In a bowl, combine granulated sugar, light brown sugar, lemon zest, and unsalted butter. Mix well to create a smooth, spreadable filling.
- Roll Out Dough and Spread Filling: On a floured surface, roll the dough into a 12×18-inch rectangle. Evenly spread the prepared lemon sugar filling over the surface of the dough.
- Roll and Slice Dough: Starting from one of the long sides, roll the dough tightly into a log. Using a sharp knife, slice the roll into 12 equal pieces.
- Arrange and Proof Rolls: Place the rolls cut side up in a greased baking pan. Put the pan in the warm oven (maintained at 200°F) and let the rolls rise for 30 minutes until puffy.
- Bake Rolls: Increase oven temperature to 350°F and bake the rolls for 28-32 minutes or until they are golden brown on top and cooked through.
- Make and Apply Icing: Whisk together powdered sugar, fresh lemon juice, and melted butter to make a smooth glaze. Spoon the icing over the slightly cooled lemon rolls and sprinkle with fresh lemon zest for a bright finishing touch.
Notes
- Ensure buttermilk mixture is warm, not hot, to properly activate yeast without killing it.
- Resting the dough helps develop gluten and makes rolling easier.
- Use fresh lemon zest for the most vibrant flavor in both dough and filling.
- Let rolls cool slightly before icing to prevent glaze from melting off.
- Store leftover rolls tightly covered at room temperature for up to 3 days or freeze for longer storage.
